There’s just something magical about golden, crispy potatoes that are fluffy on the inside and perfectly seasoned on the outside. I’ve made these air fryer crispy seasoned diced potatoes more times than I can count—whether it’s for a quick brunch side, an easy dinner, or a snack straight from the basket. They always hit the spot, and the best part? No greasy mess or heating up the whole kitchen with the oven. Just toss them in the air fryer and let it work its crispy magic.
This recipe has become my go-to when I need something cozy, satisfying, and fast. With just a few pantry staples and a handful of potatoes, you’ve got a side dish that tastes like you put in a ton of effort—but really, it’s minimal work and big flavor. The texture is unbeatable, and the seasoning blend is flexible enough to tweak for any craving, from garlicky and bold to smoky and herby. Let’s get into it!
What You Need To Make This Recipe
Russet Potatoes: These are my top pick for crispy diced potatoes. They have a higher starch content, which gives you that fluffy inside and golden, crunchy exterior when cooked in the air fryer. You can swap in Yukon Golds if you like a creamier bite, but russets are classic for that signature crisp.
Olive Oil: A little oil goes a long way in the air fryer. I use extra virgin olive oil to help the seasoning stick and to promote even browning. It also adds a nice depth of flavor. If you want something more neutral, avocado oil works too.
Garlic Powder: This is my must-have spice for savory potatoes. It gives a deep, roasted garlic flavor without the risk of fresh garlic burning in the air fryer. It’s mellow, aromatic, and pairs beautifully with crispy edges.
Paprika: I love using smoked paprika for a subtle smoky flavor, but regular paprika works just fine too. It adds a pop of color and a gentle warmth that enhances every bite.
Dried Oregano: This brings a little herbal brightness to balance out the richness of the potatoes. You don’t need much, but it adds a nice Mediterranean twist.
Salt & Pepper: Essential for seasoning the potatoes just right. I go with kosher salt for better texture and freshly cracked black pepper for a little heat and depth.
Ingredients List
- 3 medium russet potatoes, peeled and diced
- 1 ½ tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked or sweet)
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon black pepper
How to Make Air Fryer Crispy Seasoned Diced Potatoes
Step 1: Prep the Potatoes
Start by peeling and dicing your potatoes into even, bite-sized cubes. Try to keep them similar in size for even cooking. Once diced, soak them in cold water for at least 15 minutes—this helps remove excess starch and makes them crispier.
Step 2: Season the Potatoes
Drain and pat the potatoes very dry with a clean kitchen towel. Toss them in a large bowl with olive oil, garlic powder, paprika, oregano, salt, and pepper. Make sure each piece is well-coated with seasoning.
Step 3: Preheat the Air Fryer
Preheat your air fryer to 400°F (200°C) for about 3–5 minutes. Preheating helps the potatoes start crisping right away when they hit the basket.
Step 4: Cook in Batches
Place the seasoned diced potatoes in the air fryer basket in a single layer (you may need to cook in batches depending on the size of your fryer). Cook for 15–20 minutes, shaking the basket halfway through. You’ll know they’re done when they’re golden and crispy on the outside and fork-tender inside.
Step 5: Serve and Enjoy
Serve immediately while they’re hot and crunchy. They’re delicious on their own, but I love dipping them in garlic aioli or serving them alongside eggs or grilled chicken.
Tips for Making This Recipe
- Soak the potatoes: Don’t skip this step! It really helps them get crispier by removing excess starch.
- Dry thoroughly: After soaking, pat the potatoes completely dry. Moisture = soggy.
- Don’t overcrowd the basket: Give the potatoes room to breathe so they crisp up rather than steam.
- Shake halfway through: This ensures even cooking and browning on all sides.
- Customize the spices: Swap in chili powder for a kick, rosemary for a savory twist, or cumin for something smoky and earthy.
FAQs
Can I use sweet potatoes instead of russet?
Absolutely! Just keep in mind that sweet potatoes cook a little faster and won’t get quite as crispy, but they’re still delicious.
Do I need to peel the potatoes?
Nope—leaving the skins on can add extra texture and nutrients. Just scrub them well beforehand.
How do I reheat leftovers?
Pop them back into the air fryer at 375°F for 3–5 minutes to bring the crisp back. Avoid microwaving if you want them crunchy.
Can I make these ahead of time?
You can dice and soak the potatoes ahead, then dry and store them in the fridge until ready to cook. Season and air fry just before serving.
What dips go well with these?
Try ketchup, garlic aioli, ranch dressing, spicy mayo, or even a dollop of sour cream with chives!